Cheesy Budae Ramyun with Jammy Eggs

Prep: 20 mins

Cook: 20 mins

Difficulty: Intermediate

Servings: 2 Servings

Budae Jjigae roughly translates to “army stew.” It is a stew made from all of the leftovers that the service men left behind, and that Korean people had to work with to survive. At its core, it is instant noodle soup with meat (sometimes) and at least one topping. It is made with cheap ingredients using whatever is available. I fell in love with Budae Jjigae because it connected some of the foods I grew up eating with foods that Korean people had to adopt into their own food culture.

Ingredients

1 medium scallion
1/2 medium yellow onion
1 (1-inch) piece ginger
1 clove garlic
1/4 cup drained Napa cabbage kimchi
2 cold large eggs
1 all-beef hot dog
2 slices bacon
1 (1/2-inch) slice SPAM luncheon meat (cut from the shorter end)
2 ounces Velveeta cheese, or 2 slices American cheese
1/4 sheet roasted nori
4 1/2 cups water
2 (4.23 or 4.58-ounce) packages Shin Ramyun Black or Original instant noodles
1/2 cup fresh, canned, or frozen corn kernels
1/2 cup tteok (Korean rice cakes, preferably coin-shaped), thawed if frozen
1/2 (14 to 16-ounce) package silken tofu
Toasted sesame oil

Instructions

Fill a large saucepan halfway with water and bring to a boil over high heat. Meanwhile, thinly slice 1 medium scallion and set aside for garnish. Prepare the following, adding each to the same small bowl as you complete it: Thinly slice 1/2 medium onion. Peel and mince a 1-inch piece ginger until you have 1 tablespoon. Mince 1 garlic clove. Coarsely chop 1/4 cup drained Napa cabbage kimchi.
Gently lower 2 cold large eggs into the boiling water. Reduce the heat to medium and simmer for 7 1/2 minutes. Meanwhile, prepare an ice bath by filling a medium bowl halfway with ice and water. Thinly slice 1 hot dog crosswise on a slight diagonal. Cut 2 bacon slices crosswise into 1/4-inch wide pieces. Cut 1 (1/2-inch thick) slice SPAM crosswise into 1/4-inch pieces. Cut 2 ounces Velveeta cheese into 1/2-inch cubes if using. Cut 1/4 sheet roasted nori into 2 pieces.
When the eggs are ready, transfer them to the ice water bath and let sit until cooled. Peel. Pour the water out of the saucepan and wipe dry.
Place the bacon in the saucepan and cook over medium heat until the fat starts to render, about 5 minutes. Add the onion mixture and cook until fragrant, about 2 minutes. Add 4 1/2 cups water and bring to a boil.
Add 2 packages Shin Ramyun instant noodles and the seasoning from one package. Cook according to package directions, stirring occasionally. 2 minutes before the noodles are ready, add the hot dog, SPAM, 1/2 cup corn kernels, and 1/2 cup tteok. Stir to combine. Using a large serving spoon, scoop 1/2 package silken tofu in large spoonfuls into the saucepan in an even layer, being careful not to break up the tofu too much. Let simmer for 2 minutes.
Remove the saucepan from the heat. Taste and season with the seasoning from the second package of noodles as needed. Top with the Velveeta or 2 slices American cheese and let sit until mostly melted, about 1 minute.
Divide the noodle soup between two bowls. Cut the eggs in half lengthwise and place on the noodles. Top each bowl with a piece of nori and a drizzle of toasted sesame oil, and garnish with the reserved scallion.